I recently took a class on Champagne. One thing they talked about was what to pair with this bubbly drink. The perfect pairing seemed to be cheese so I decided to pair our Thanksgiving champagne with Brie.
On a site called
Sensibus, they say “Brie and Brut Champagne, for the classic pairing lovers”.
Wisconsin Cheese Man
” states that Champagne pairs well with buttery and earthy foods. It stands to reason, then, that triple-cream soft cheeses (brie, Camembert) would be the perfect match…and they are! But there are more great cheese pairings with Champagne and other sparkling wines.”
After doing my research I decided to make a brie in puff pastry which included apricot preserves. I must say I have never worked with puff pastry and I felt a bit intimidated but I decided to give it a try.
I searched recipes online and decided to go with the one I found on
House of Nash Eats
. The recipe was titled Baked Brie in Puff Pastry with Apricot Preserves. (See printable recipe below)
I found the puff pastry easy to work with. It did take a bit longer to thaw than the time given on the box. I did use the microwave to complete the thawing process. The instructions were on the box and easy to follow.
I attempted to decorate the pastry with a leaf. At our Thanksgiving dinner, it was called many things, but not a leaf:-). It would be fun to use a cookie cutter to make a design.
There are many opinions on what to serve with the Brie. Here is what the recipe said, “serve with pears, grapes, apples, crackers or a sliced baguette.” I decided to serve mine with crackers, grapes, and a side of apricot preserves.
This was so yummy. We enjoyed this as an appetizer while we prepared Thanksgiving dinner. There was nothing left of this yummy recipe by the time dinner was ready. I would have to give this recipe a 10/10 on my recipe scale.
The Printable Recipe…
Baked Brie in Puff Pastry With Apricot Preserves
“Melted, rich baked brie ensconced in flaky, buttery puff pastry with apricot preserves for fruity sweetness makes for a show-stopping appetizer guaranteed to please a crowd.”
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
- ½ package frozen puff pastry thawed for 20 minutes
- ¼ cup apricot preserves
- 13-16 ounces brie wheel
- 1 egg
- 1 Tablespoon water
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Carefully unfold the thawed sheet of puff pastry dough on a clean, dry surface and gently roll out a bit. It’s already thin, so you won’t need to roll much – just enough to fix the creases that usually form where the dough has been folded and stretch the edges a bit. If desired, cut out a small shape from one of the corners of the dough to decorate the top of the baked brie later.
- Measure the apricot preserves and spoon them directly into the center of the puff pastry dough, then gently lay the wheel of brie on top of the preserves. There is no need to remove the outer white rind of the brie unless you feel like it. I kind of prefer having the rind so I always leave it.
- Combine the egg and water in a small bowl and whisk with a fork to create an egg wash. Using the egg wash and a pastry brush or just your fingers, brush the edges of the exposed puff pastry, then fold it up around the exposed brie, starting from one corner and working your way around, to create a nicely wrapped little package.
- Flip the wrapped wheel of brie over and lay it seam side down on the parchment lined baking sheet. Top with the decorate piece of puff pastry, if desired, and brush lightly with remaining egg wash.
- Bake for 20-25 minutes, until the puff pastry is golden brown. Remove from oven and let rest for 30 minutes before serving with pears, grapes, apples, crackers or a sliced baguette.
I used a slightly larger brie wheel.
I left the rind on the brie.
I used the amount of preserves the recipe called for but I think it needed more. I served extra on the side.
I served the Brie with crackers and grapes
Happy Cooking and Eating Everyone!